Steps

1. Cut one chicken breast in half lengthwise and slice into 1.5-2cm thick pieces.
   🕒 01:52
2. Add 1 tbsp mayonnaise, 1/2 tbsp cooking sake, and a pinch of salt and pepper to the sliced chicken, then mix well and let it sit for about 10 minutes. (Key Tip!) Massaging with mayonnaise makes it moist and tender.
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3. In a bowl, combine 1 tbsp sugar and 1 tbsp vinegar. Microwave for 20 seconds at 600W to dissolve the sugar.
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4. To the dissolved sugar and vinegar mixture, add 1.5 tbsp soy sauce, 1 tbsp sesame oil, 1 tsp grated garlic, 1 tsp grated ginger, and 1 tbsp toasted sesame seeds, then mix well.
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5. Finely chop 25g of the white part of a leek and add it to the sauce, then mix.
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6. Heat oil in a frying pan to a depth of 1-2cm.
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7. Trim the stem from one eggplant, cut it in half lengthwise, then slice diagonally into long, thin pieces.
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8. Once the oil is sufficiently hot, add the eggplant, skin-side down, and pan-fry. Once the skin is cooked, flip and cook the entire piece. (Key Tip!) Frying skin-side down helps maintain the eggplant's vibrant color. Don't over-fry; cook quickly over medium-high heat.
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9. After frying for about 3 minutes until cooked through, remove to a wire rack to drain the excess oil.
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10. Add the drained eggplant to the sauce prepared in Step 5 and mix.
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11. Gradually add 3 tbsp potato starch to the seasoned chicken breast, mixing to coat evenly.
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12. Once the potato starch is evenly distributed, add the chicken to the preheated oil and pan-fry.
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13. After about 2.5 to 3 minutes, the bottom will firm up and turn golden brown; flip the chicken.
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14. Fry for a total of 4.5 to 5 minutes until the coating is firm, then remove and drain the oil.
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15. Arrange the fried chicken on a plate.
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16. Top the chicken with the eggplant mixed with the sauce.
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17. Drizzle the remaining sauce over everything.
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18. Garnish with shredded chili threads, if desired, and serve.
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